Description
A rich and creamy New England-style clam chowder featuring crispy bacon, tender potatoes, and flavorful clams simmered in a savory broth with herbs and half-and-half, perfect for a comforting meal.
Ingredients
Scale
Meat and Dairy
- 6 slices bacon
- 2 Tablespoons butter
- 2 cups half-and-half, divided
Vegetables and Aromatics
- 2 celery stalks, chopped
- 1 shallot, finely chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 3-4 small red potatoes, peeled and cubed
Liquids and Broth
- 2 cups chicken broth
- 1 8oz bottle clam juice
Seasonings and Others
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 1 bay leaf
- Fresh parsley for garnish
- About 1 Tablespoon reserved bacon grease
- 3 6.5 oz cans chopped clams, drained
Instructions
- Cook Bacon: Add chopped bacon to a large stock pot and heat over medium heat until browned and crispy. Remove bacon pieces and set aside. Pour out most of the bacon grease, reserving about 1 tablespoon in the pot.
- Sauté Vegetables: Add butter to the reserved bacon grease and melt over medium-high heat. Add celery, onions, and shallot; cook for about 5 minutes until soft and translucent.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant.
- Simmer Potatoes: Add cubed potatoes, chicken broth, salt, white pepper, and dried thyme. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
- Create Thickener: In a separate bowl, mix the flour with 1/2 cup half-and-half until smooth. Gradually pour this mixture into the soup while stirring until the soup begins to thicken.
- Add Clams and Liquids: Stir in the drained clams, clam juice, and the remaining 1.5 cups half-and-half. Heat gently until warmed through without boiling.
- Final Simmer: Lower heat to low and add the bay leaf. Cook for an additional 5 minutes to meld flavors.
- Assemble and Serve: Stir in half of the reserved crispy bacon. Ladle chowder into bowls and top with fresh parsley and the remaining bacon pieces.
Notes
- You can use any milk product as a substitute for half-and-half. Heavy cream will create a richer and creamier texture but adds more fat and calories.
- Be sure not to bring the soup to a boil after adding the clams and half-and-half to avoid curdling.
- If you prefer a thicker chowder, increase the flour slightly or use a small amount of cornstarch slurry instead.
- Use fresh parsley for garnish to add a pop of color and fresh flavor.
- Drain clams well to prevent excess liquid from thinning the chowder.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 55 mg
